Umbrian Black Truffles @ Cavalli Cafe
I was navigating through the crowd waiting for the bus outside of Cavalli Cafe on Stockton and didn’t notice the hand-written sign in the window. Owner Santo Esposito saw me passing by and ran out to tell me that black truffles (tartufi neri) had just arrived from Umbria. My heart raced as we hurried inside.
Santo opened the box with the black beauties inside. The truffle aroma wafted across the counter. I was overwhelmed and had to have one. I knew exactly what I would do with the tartuffo I was holding in my hand, my take on a classic Umbrian pasta.
I had chestnut flour in my cupboard so I made fresh pasta and served it with a simple black truffle sauce. Set a plate of pasta before each guest and shave truffle on top. The aroma of the Umbrian forest fills your head as you go in for your first forkful. The tender pasta has a delicate, sweet chestnut flavor that blends nicely with the woodsy truffles. (You can find chestnut flour at Italian delis and at many supermarkets or just substitute spaghetti or your favorite imported Italian dried pasta.)
Friends in Italia supply Santo with the best products all year: Tuscan EVOO from last fall’s first press; dried porcini mushrooms; chestnut flour; white and black truffles depending on the season. These black truffles were harvested just a few days ago. Don’t delay, get fresh black truffles at Cavalli Cafe now @ $2/gram.
Fresh Chestnut Pasta
Ingredients
- 1 cup chestnut flour
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup EVOO
- 3 tablespoons water
Cooking Directions
- Put all of the ingredients in a food processor and mix until a dough ball forms on the blade.
- Knead the dough on a well-floured board to bring it together in a cohesive ball.
- Flatten the dough into a disc and seal it in plastic wrap.
- Put the dough in the refrigerator for at least 30 minutes.
- Take the dough out of the fridge and cut it into 4 pieces.
- Using a rolling pin. On a well-floured board, roll out the dough to about 1/8th inch thickness. You should be able to see your hand through the dough when lifting it.
- Flour the pasta strips well, roll them up and cut them into 1/2 inch ribbons.
- Flour the ribbons well and bundle them loosely in little nests. Set aside to dry.
- Using a pasta machine. Flour the dough well and pass it through the widest roller position, then adjust the roller 2 notches and run the dough through again. I stop at the next to last thin setting.
- Run the pasta strips through the fettucine cutting roller to make the ribbons.
- Flour the ribbons well and bundle them loosely in little nests. Set aside to dry a bit.
Fresh Black Truffle Sauce
Ingredients
- 1 fresh black truffle
- 1 clove garlic, finely chopped
- 1/3 cup EVOO
- sea salt to taste
- 1/4 cup grated pecorino or parmigiano
Cooking Directions
- Clean the truffle well with a stiff brush under running water.
- Dry the truffle and scrub with a dry brush. Use a pairing knife to remove any dirt left behind.
- Thinly shave the truffle with a truffle shaver or mandolin. Reserve about 1/4 of the truffle to shave on top of each plate of pasta when served. (If you do not have either tool use a cheese grater.)
- Put the EVOO in a bowl and add the truffle slices. Be sure they are all immersed in the oil. Set aside for at least 30 minutes.
- Put on a big pot of well-salted water to boil.
- Add 3 tablespoons of the truffle-flavored oil and the garlic to a large sauté pan. Saute over medium-heat until the garlic is lightly golden.
- Cook the pasta in the boiling water until al dente, about one minute after the pasta has risen to the surface and about 3 minutes total cooking time. Be sure to stir the pasta gently once to avoid sticking.
- Add a cup of the pasta water to the sauté pan. Increase the heat to high.
- Add the truffles and soaking oil to the pan and let simmer.
- When the pasta is cooked add it to the sauté pan and gently toss to coat well with the sauce.
- Plate the pasta. Shave a few slices of the reserved truffle on top of each mound of pasta and lightly dust with grated cheese.
- Serve immediately.
- Serves 4-6.